Ingredients
- 24 paper cupcake liners
- Batter for 24 cupcakes. Box mix works fine or simply use your favorite chocolate cupcake recipe, it’s your call.
- 48 Mini Cadbury Creme Eggs (24 frozen) You’ll use the frozen ones inside the cupcake batter. Freezing the eggs keeps them from completely vanishing inside the baked cake.
- 1 batch of buttercream frosting
- yellow dye
- Large Round piping tip or snip the end off of a piping bag
Directions
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Scoop batter into paper liner ⅔ of the way full. Place one frozen Mini Cadbury Creme Egg into the middle of each cupcake. Use a spatula to spread the batter over the egg.
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Bake according to the recipe you are using. Allow cupcakes to cool completely.
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While your cupcakes are cooking, make your buttercream. My favorite recipe can be found within this Fundamentals Buttercream Frosting Post.
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Remove about 1 cup of buttercream from the mixing bowl and dye it yellow.
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Assemble your piping bag fitted with a large tip and pipe a large circle around the perimeter of the cupcake.
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Fill in the center of the circle with the yellow buttercream and top with a Mini Cadbury Cream Egg.